Grilled Shrimp and California Avocado BLT
|3||Tbsp.||fresh basil, chopped|
|1||Tbsp.||Garlic, finely chopped|
|3||lb.||Shrimp, peeled and deveined (48 16-count)|
|As needed||Salt and freshly ground black pepper - as needed|
|24||Sliced egg bread (1/4-inch thick)|
|12||Roma tomato, sliced lengthwise|
|48||Peppered bacon slices, crisply cooked|
|As needed||Butter lettuce leaves - as needed|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- In a large bowl, mix the oil, basil and garlic; stir in shrimp. Marinate shrimp up to 4 hours, refrigerated.
- Grill shrimp over high heat until bright orange, about 1 minute on each side. Drain on a paper towel; cool. Split in half; season lightly with salt and pepper. Reserve.
- PER ORDER
- Spread 1 tablespoon mayonnaise on 2 toasted bread slices. Layer 4 reserved shrimp, 1/2 avocado (sliced), 1 slice tomato, 4 slices bacon and lettuce leaves; finish with second slice of bread. Spear sandwich with picks at each corner and cut into quarters.